Coconut Cashew Rice

Coconut is a frequent addition to rice dishes in areas of the world such as Indonesia where both crops are cultivated. Fragrant spices and the wonderful textures of the rich cashews and the coconut turn this easy dish into an elegant one. Unsweetened coconut is available in Asian markets and some natural food stores.

1 tablespoon vegetable oil
1  large onion, minced
2 cloves {garlic}, minced
4  scallions, trimmed and minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground {turmeric}
1/2 teaspoon ground {cinnamon}
1/4 teaspoon ground {cloves}
1/4 teaspoon hot {pepper flakes}
1/4 cup unsweetened coconut milk
1 tablespoon sugar
5 cups cold cooked long-grain rice
1/2 cup shredded unsweetened coconut
 {salt}, to taste
 freshly ground {black pepper}, to taste
1/4 cup chopped cashews, for garnish
Heat the oil in a large skillet or wok over medium heat until hot. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, cloves, red pepper flakes, coconut milk, and sugar and stir-fry over medium-high heat for 2 minutes, or until fragrant. Add the rice, stir to combine well, and heat until the rice is hot. Stir in the shredded coconut. Season to taste with salt and pepper. Transfer to a serving dish, sprinkle with cashews, and serve.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 15-20 min

Servings: 6

Recipe By: Robin Robertson

From:  Rice & Spice
Used with permission of Robin Robertson